THE HOME.

New Zealand Herald, Volume XLV, Issue 13583, 12 September 1908, Page 6 (Supplement)

THE HOME.

THE TABLE. Roast Duckling With Stuffing. , Draw a nice fat- duckling of four pounds; wipe it with a wot towel; wash and wipe ,th: liver. Ohop one medium-sized white onion, and put it into a small saucepan with half a teaspoonful of butter. Cook five minutes slowly, but not brown. Put the onion into the- chopping bowl with the duck's liver, one pound of calf's liver, and half a pound of fat from a veal kidney, one pint. of white breadcrumbs, and one and a-liali tablespoonfuls of chopped parsley. Chop everything quite fine. Put one tablespoonful "of Jbutter into ? small saucepan, add all th: stuffing, seaeon with one teaspoonful of salt, one saitspoonful of pepper, and cook over a moderate fire six minutes, stirring meanwhile. Remove the stuffing from the. saucepan on to a dish to cool, and add to it the yolks of two eggs. Split open the skin of the duck's neck; keep the skin long and cut the neck very short. Fill the breast with the stuffing at the crop ■part, fold Kick the skin of the neck undei. and stitch ; t; then til) up the duck with the stuffing. Stitch the other opening and truss the chick to make it look as plump as possible. Sprinkle over one table-spoon-ful of sa't and one saltspoonfnl of,pepper; put- into a roast-pan, spread over one tablespoonful of butter, and add two gills of good broth. Roast forty-five or __ fifty minutes in a moderate oven : after fifteen minutes baste every ten minutes. Serve ; the duck on a hot dish, removing the strings. Skim off the fat from the gravy, and serve it in a sauce-boat. Light Dishes. Apple Salad.Take six good-sized apples, peel, put through food chopper, j add one cup of sugar, and juice of one j orange. . Into some strong beet juice put two hard-boiled eggs, and let them simmer ' slowly till eggs are r deep red, remove shells" first. When wanted, slice with a sharp knife, and the three colours are pleasing to servo with a simple lettuce salad. ■■; Fruit Salad.—Sliced bananas, stoned cherries, passion fruit. Mix fruit and place in layers with castor sugar sprinkled over each layer. Boil 2oz sugar in one teacup of water to make a syrup, and pour over the fruit. Let it stand for an hour. Red Currant.Wash and drain one quart of red currants. Crush and press through a sieve. Add one cupful of sugar, and stir from time to time until dissolved. ' Have six bananas peeled and sliced thin, mix with one cupful of red raspberries and one of black currants. Add the juice of a lemon to the currant juice, pour over fruit and serve. . - Mystery Pudding.—Two eggs and their weight in "butter, sugar, and flour. A tablespoonful of marmalade, a teaspoon of baking powder. " Beat the butter, add sugar, flour, eggs, and baking powder, lastly the marmalade.. When all is well mixed pour into a well buttered mould or basin and steam for one hour and a-balf. Turn out and spread with marmalade on. top. Serve with sauce. Sauce: Put a little water in saucepan, sweeten to taste, add a piece of butter,' large as a walnut, add about two teaspoons of cornstarch. When it has boiled up add flavouring.

HOUSEHOLD HINTS. A small piece of soda put into the water in which glasses are washed makes them shine beautifully. Cut flowers may best be kept fresh by putting some ice in the water and clipping the ends of the stems every day. If so much salt has been added to the soup, slice a raw potato and boil it in the eoup for . a few minutes. The potato will absord much of the salt. Wet tea and coffee etains with cold water and glycerine and let them stand for two or three hours. Then' wash with hard soap and cold water. To prepare fruit for cake such as orange and lemon peel, sprinkle a little flour over fruit; also dip knife into flour now and then, and it will keep from sticking. If a candle is blown out in an upward direction, the wick will not smoulder away, and the next time it is wanted it will be found sufficiently long to ignite properly. •Combs should not be washed with water. This is apt to split the teeth. A stiff nail brush is a good thing to keen for cleaning them. ' After using the brush take a damp cloth and wipe between each tooth. '.;;;

Cheap Tablecloth': Take four squares of butcher's linen (6|d <ho vara), hem and join together with wide lace insertion (4d A yard), crossing in the centre. { When done up I nicely it makes a pretty and attractive cloth for the dining or tea table.

When marking tucks or folds through ! perforations in paper patterns, use tailor;;' chalk on dark goods. 'On thin or white ; goods use a tracing wheel, or prick holes | through the material with a large needle, ! using these marks for edge of the tucks i or folds-. I

To remove rust from flat irons rub them with a little- warm grease ami wrap them up in brown pape:. Then dissolve a. Email piece of Foda in hot water. Dip the irons in tin's, rub them dry. and put them to heat as usual. When ready to use rub them on a piece of brown paper that has a little powdered bath-brick upon it. , .-"'

THE WELL-DRE3SED WOMAN.

\ Dress becomingly. | Be individual mi your style. | Do not dress beyond yotir means. i Loam the tiidit times and reason for j wearing your clothes. Make a study not ot your good points, but of your -weak ones before buying your rucks and rwl«. Learn materials and their wearing | qualities, especially if your clothes must I do duty for another season. i Study colour effects and know what ! combines well, as well as what is suit- ! able to your type. ! Learn the lines that suit you and stick ito them. Only modify them enough not to be hopelessly out of date. Don't trust, to what your dressmaker or milliner tells you unless you have implicit, trust in them. Use your common sense.

Get good things and few of them rather than the other way round. The former will look well as long as they hang together, while the cheat ones only look well till you arc caught in (lie first damp day,

THE PRETTY GIRL'S ADVANTAGE. Do pretty girls get more opportunities of succeeding in business than plain ones? Certainly in all paths of life the pretty girl has the advantage over the plain one, as she attracts immediate attention. But whether or not she can hold that attention for any length of time depends on something a good deal subtler than mere beauty. A writer who has made some inquiry into this matter took the trouble to visit many women who had made considerable —heade of departments in largo businesses most of them were. His «m----pression was that these women were not l>eautiful in the conventional sense. Rti'l, they were all attractive, and each face would have been conspicuous in a crowd of ! merely pretty women because of its finely- | marked character and expressiveness. ) Each, one of these women was competent, i and looked competent. She was interested ! not only in her work, but in other branj dies of work or art beside her own. She j was also interested in people in general — in other words, she was a wideawake woI man of large sympathies. Not one of I these women had the time to bother about ! the question of her being beautiful or not. i They were too busy getting on in their business, and too much interested in other things in life. They were also beyond tic point of being envious of another woman's pretty looks or believing that she would hi: preferred to them in business became of her Greek nose or her large brown eyes. , Let a young woman lie as attractive at) she \ can, but let her make herself indispensable t-5 her business first of all, and she won't '' find the girl with th: fawn-like ever, getr. ting ahead of her. Competency ie better than curls. .